Directions

For the dressing: In a blender, combine olive oil, vinegar, garlic, dill, and feta; puree until smooth. With the blender running, gradually pour in the milk/buttermilk and whirl until creamy. Add pepper to taste. (This dressing keeps in a covered container in fridge for a week).

For the salad: Mix everything together in a bowl.

Reviews

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Chickpea Salad

55

AWESOME!!! These flavors are perfect. Instead of the salt, pepper, basil and oregano I just added a few dashes of Greek Seasoning (since this meal felt Mediterranean to me) and it was amazing. I did add some diced cucumber, again glad I did. Lastly, added some light sour cream to the dressing to thicken it up a bit; the dressing was outstanding (and I have some leftover that I am gonna use on a tomato salad). Served this in a mini pita (and ate it out of the bowl of course. . .it is seriously VERY good). Will definitely make this again. THANKS Katzen, our Veg*n VIP for July 2009. UPDATE: I made this again today and didn't have feta, so I replaced it with fat free yogurt in the dressing and then used a chopped string cheese in the salad itself. . .very yummy! Served it with some fresh spinach in a wrap for lunch today.

Hi, I haven't tried this yet but as I have been recently diagnosed as gluten intolerant this recipe sound perfect. I shall add goats milk instead of milk or buttermilk. Will let you know how it goes. Thanks and keep the recipes coming.

Fantastic recipe! Thank you. We loved it and will definitely make again. Added a few more artichokes but otherwise no changes. Had a bit of dressing left over, we'll try it on a green salad. Yum!
2nd attempt: each time have added baby (egg) pasta and made it a bit heartier. Such a good salad!